Spaghetti Alfredo with Roasted Asparagus

Ingredients

• 1 pound asparagus trimmed cut into 2-inch pieces 2 1/2 cups
• 1 teaspoon butter 
• 2 tablespoons flour all-purpose
• 3  garlic cloves minced
• 2 cups milk 1% low-fat
• 2 tablespoons olive oil 
• 4 ounces parmigiano-reggiano cheese grated
• 1 teaspoon salt 
• 16 ounces pasta like spaghetti whole-wheat uncooked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 42
2. Place first 4 ingredients in a blender; process 15 seconds or until smooth.
3. Melt butter in a saucepan over medium-high heat.
4. Add garlic; saut 30 seconds.
5. Add milk mixture to pan; cook, stirring constantly with a whisk, 5 minutes or until mixture simmers. Cook, stirring constantly with a whisk, 2 minutes or until thick.
6. Remove from heat; stir in cheese, and cover.
7. Place asparagus on a jelly-roll pan coated with cooking spray.
8. Bake at 425 for 10 minutes or until browned, stirring once.
9. Cook pasta according to package directions, omitting salt and fat; drain well.
10. Place pasta and asparagus in a large bowl.
11. Add cheese mixture and oil, tossing well.
12. Serve immediately.
13. Trim asparagus by breaking off ends
14. Break uncooked spaghetti into smaller pieces
15. Help grate and measure
16. Parmigiano-Reggiano cheese
17. Stir together pasta, asparagus, cheese mixture, and oil